Canning How-To

Canning How-To 1 Rating(s)



If you are new to canning or just looking for a little refresher information, these Canning How-To Tips will get you going in no time.


1. Gather Your Canning Equipment

•  Canning jars with rings and new lids

•  Canning pot with a rack OR a large pot with a heatproof rack in the bottom

•  Canning funnel

•  Jar lifter

•  Clean cloth to wipe rims of jars

•  Lid wand or tongs to help remove lids from hot water


2. Prepare the Jars and Lids

•  Gather the number of jars, rings and new lids you need.

•  Start with new lids each time, though any dent-free, rust-free bands could be re-used.

•  Wash them in hot soapy water and rinse well.

•  Prepare Jars:

1. Place jars on the rack in the pot and add water to fill and cover jars by at least 1 inch.

2. Cover the pot and bring to a boil.

3. Boil the jars, covered, for 10 minutes; then turn off heat (this sterilizes the jars).

4. Leave jars in the hot water (with lid on pot) while you make your recipe.

•  Prepare Lids:

1. Put lids in small saucepan, cover with water & bring to gentle simmer.

2. Gently simmer (being sure not to boil) for 10 minutes.

3. Turn heat off and leave lids in water until ready to use.


3. Fill and Seal the Jars

•  Remove the jars from water and place on a clean towel (jars can crack if placed on cold surface).

•  Use a funnel to fill the jars within 1/4 inch of rim for fruit preserves or within 1/2 inch of rim for pickled vegetables.

•  Use a chopstick or similar tool to run around the inside of the jar and release any air bubbles.

•  With a clean cloth, wipe the rim of the jar.

•  Use tongs (or a lid wand) to retrieve lids from the hot water.  Place lids and dry rings on the jars.

•  Tighten the lid until it is just finger-tight, but don’t overtighten.


4. The Canning Process

Use a jar lifter to return the jars to the pot with warm water; be sure when placing them on the rack that they do not touch each other or the sides of the pot.

•  If there is not enough water to cover the jars by 1-2 inches, add more boiling water to reach this point.

•  Cover the pot and bring to a boil; boil for 5 minutes if using half-pint jars or for 10 minutes if using pint size jars.

•  Then turn off the heat, remove the lid from the pot and leaves jars for 5 minutes in the water.

•  With the jar lifter, move the jars to a towel (leaving space between each jar).  Be sure not to place hot jars on a cold surface since this could cause the jars to crack.

•  Leave jars standing in place for 24 hours without moving them at all.


5. Finish by Checking the Seals

When the 24 hours has passed, check the seals by gently unscrewing each ring and pressing gently on the center of each lid.  The lids should not yield to pressure or pop back and will have a slight indentation in the middle.

If you find a seal did not completely seal, process that jar again in the boiling water using above instructions or simply store it in the refrigerator and use promptly.


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